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Miyazakigyu Wagyu Beef Meatballs and Udon Noodle Bowl

Miyazakigyu Wagyu Beef Meatballs and Udon Noodle Bowl with Cucumber and Radish Salad

Prep Time: 45 Minutes
Cook Time: 25 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 (10 OZ) PACKAGE Udon Noodles (cooked per package directions)
  • 2 TBSP Sesame Oil
Japanese Cucumber Salad
  • 1 English Cucumber (sliced thin)
  • 1 Medium-Size Watermelon Radish (peeled, sliced into half-moons)
  • 1/2 Red Onion (julienned)
  • 1/2 CUP Green Onion (minced)
  • 1 Fresno Pepper (seeded, minced)
  • 1/4 CUP Rice Vinegar
  • 1 TBSP Sugar
  • 1 TSP Soy Sauce
  • 1 TSP Chile Oil
Meatball Glaze
  • 1/4 CUP Sweet Soy Sauce
  • 2 TBSP Soy Sauce
  • 1/4 CUP Mirin
  • 1 TSP Sesame Oil


          • 2 Medium-Size Bowls
          • Parchment Paper
          • Large Baking Sheet with Rim
          • Large Pot
          • Small Bowl

          FIRST STEP

          Take the Miyazakigyu Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Preheat your oven to 400°F.

          Add all of the meatball ingredients (Miyazakigyu Wagyu ground beef, minced ginger, minced garlic, soy sauce, kosher salt, sriracha, panko breadcrumbs, and minced green onion) to a medium-size bowl.

          Mix until well combined.

          Then, divide the mixture into 1 1/2 or 2 ounce portions, and round the mixture into meatballs.

          Place all of the assembled meatballs on a parchment paper-lined baking sheet.

          Bake the Miyazakigyu Wagyu beef meatballs for 25 minutes.

          NOTE: Prepare the udon noodles while the meatballs are cooking.

          Let the meatballs cool for 10 minutes before tossing them in the glaze.


          In a large pot of salted water, prepare the udon noodles per the package instructions.

          Toss the cooked noodles lightly with sesame oil. Reserve.


          In a medium-size bowl, mix together the sliced cucumber, peeled and sliced radish, julienned red onion, seeded and minced Fresno pepper, and minced green onion. This is your salad.

          In a separate small bowl, whisk together the rice vinegar, sugar, soy sauce, and chile oil. This is your dressing.

          Toss the cucumber salad with the dressing.

          Set the salad aside until ready to use.


          In a small bowl, mix together all of the meatball glaze ingredients (sweet soy sauce, soy sauce, mirin, and sesame oil).

          After the meatballs have baked in the oven and cooled for 10 minutes, toss the meatballs in the glaze.

          FINAL STEPS

          To assemble the bowls, divide the udon noodles between 4 bowls.

          Take your glazed Miyazakigyu Wagyu beef meatballs, and divide them between the 4 bowls.

          NOTE: Use any extra meatball glaze to pour over the meatballs and udon noodles.

          Finish the dish by dividing the Japanese salad between the 4 bowls.

          Serve immediately, and enjoy!

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